Le Chardonnay's Onion Marmalade

This recipe is an adaptation of the one served at the Le Chardonny Restaurant in Los Angeles, where Chef Claude Alviry puts the marmalade on top of slices of toasted french bread and garnishes it with chopped egg and watercress. The marmalade recipe was printed in the LA Times, SOS column (reader request column) a few years ago; and was chosen by the the Times food staff as one of the ten best recipes of the year from their newspaper.

• Ready In: 1 hr 15 mins
• Yields: 2 cups

Ingredients

• 1⁄2 cup butter
• 3  cups  minced onions
• 1⁄2 cup red wine vinegar
• 1  cup red wine
• 5 1⁄2 tablespoons sugar
• 1⁄4 cup  grenadine
•  salt and pepper

Directions

1. In a medium size skillet, melt the butter and saute the minced onions.
2. Add the red wine vinegar, red wine and sugar to the skillet.
3. Simmer contents for 5 minutes.
4. Add the grenadine syrup, and salt and pepper to taste.
5. Cook for 45 minutes until it reaches the consistency of marmalade.
6. Add wine if needed to keep marmalade from scorching.
7. Serve on slices of toasted french bread, garnished with chopped hardboiled egg and watercress.